Chicken and Rice in Wine-herb Sauce

1. 1

   Bring the wine, water and bouillon granules to a boil in a large skillet.

2. 2

   Add the chicken, cover, reduce heat, and simmer 15-20 min (or until fully cooked), turning chicken halfway through.

3. 3

   Remove the chicken to a plate and keep warm.

4. 4

   Bring the liquid in the skillet to a boil and cook about 5 min until reduced to 2/3 cup.

5. 5

   Combine 1 Tbs water with cornstarch; add to skillet, bring to a boil, and cook 1 min, stirring constantly.

6. 6

   Add cream cheese and cook until well blended, stirring constantly with a whisk.

7. 7

   Serve chicken over rice, spoon sauce over chicken and sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.